Cranberry Orange Relish

A friend gave me this recipe almost 25 years ago. I have experimented with it over the years adding other flavors, but my family prefers this simple version. It’s also good with a bit of drained, crushed pineapple added to it.

Cranberry Orange Relish
1 (12 oz.) pkg. fresh cranberries
zest and juice of 1 large orange
2 cups sugar
pinch of kosher salt

Rinse cranberries in a colander. Discard any shriveled berries. Place in a food processor. Grate orange zest over cranberries. Add orange juice. Pulse to finely grind cranberries. Scrape the bowl then add sugar and salt. Pulse until smooth. Place in an airtight container and chill. It will keep in the refrigerator for 1 week. It freezes well. Makes 3 cups.

  
  
  
  

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This entry was posted in Christmas, Fruit, preserving, Sauces, Thanksgiving. Bookmark the permalink.

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